Mandarin orange and cream lowcarb sponge cake.

Ingredients:
100 grams ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream

100 grams of tinned mandarin orange segments 

Method:
Mix all dry ingredients in a bowl.
Melt the butter, I use a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and cut in half. Spread on extra thick cream and add 100 grams of mandarin orange segments, serves four. 

Another variation on our lowcarb almond flour cake recipes. 6-7 grams of carb  per portion.

 

Eddie